臭鳜鱼发酵中滋味成分的鉴定与分析

被引：61

作者：

王雪锋 ^{[1
,2
]}

李春萍 ^{[1
]}

吴佳佳 ^{[1
]}

赵巧灵 ^{[1
]}

戴志远 ^{[1
]}

机构：

[1] 浙江工商大学水产品加工研究所

[2] 常熟理工学院生物与食品工程学院

来源：

中国食品学报 | 2015年 / 15卷 / 01期

关键词：

臭鳜鱼; 无机离子; 有机酸; 呈味5'-核苷酸; 游离氨基酸;

D O I：

暂无

中图分类号：

TS254.7 [水产制品的标准与检验];

学科分类号：

083204 [水产品加工及贮藏工程];

摘要：

研究了臭鳜鱼在发酵过程中滋味成分的变化规律。结果表明,发酵过程中共有18种滋味成分发生相关变化,其中苹果酸、乳酸、乙酸、琥珀酸、次黄嘌呤以及鲜味和苦味游离氨基酸与发酵过程呈正相关,而Mg2+、肌苷酸、脯氨酸和色氨酸则呈负相关。在初始滋味活性物质K+和PO43-的基础上,发酵产品新增加了Na+和Cl-两种滋味活性物质;伴随酒石酸、乳酸、乙酸、苹果酸、琥珀酸等有机酸的富集,AMP、IMP鲜味和甜味的作用,滋味活性游离氨基酸的增加及味精含量的提高,发酵臭鳜鱼呈现出强烈的咸、酸、鲜、甜味,滋味更加鲜美。

引用

页码：222 / 229

页数：8

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